CURRY PUFFS – Keto Friendly, Low Carb, Gluten Free, Fat Head
These puffs are made from the famous Fat Head Dough, so the texture of these curry puffs may not be completely light and flaky like the real ones. So, maybe I should not call them ‘puffs’ but they get a bit fluffy when you reheat them in the oven / toaster oven before serving. I usually reheat Fat Head something before eating because they taste much better that way.
If you like curry, I’m sure you’ll like these low carb curry puffs 🙂
For my other Fat Head recipes, please click here!
My Amazon Picks
Fat Head Curry Puffs / Keto / Low Carb / Gluten Free
- 7 oz Ground Beef (or Pork) (200 g)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1.5 tbsp Curry Powder
- 1 tbsp Sugar Free Tomato Ketchup
- 1 cup Vegetable Broth (240 cc)
- 2 oz Shredded Mozzarella (56 g)
- 1 1/2 cups Shredded Mozzarella Cheese (160 g)
- 2 oz Cream Cheese (56 g)
- 1 Egg
- 3/4 cup Almond Flour (85 g) (or 3.5 - 4 tbsp (30 g) Coconut Flour)
- 1 tsp Aluminum-Free Baking Powder
- 1/2 tsp Xanthan Gum (Optional, but helps the texture)
In a frying pan, heat one tsp of lard over medium high heat.
Add the meat and cook until browned.
Add the salt, pepper, curry powder and ketchup. Stir well.
Add the vegetable broth and simmer for about 20 minutes.
Let cool completely.
In a large saucepan, melt the mozzarella cheese and cream cheese over low heat until it can be stirred together and remove from the heat. (Or microwave 1 - 1.5 minutes.)
Stir until well combined.
Add an egg and stir.
Add the almond (or coconut) flour, baking powder and xanthan gum (optional) and mix well.
Wet your hand and knead it until uniform. * Reheat the dough if it gets crumbly. Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.
Preheat the oven to 180 C / 350 F.
Place the dough on a parchment paper. Cover it with another parchment paper and roll it out to a 15 x 12 inch (40 x 30 cm) rectangle.
Cut the dough into six squares.
Place the cooked beef and shredded cheese on each square and fold diagonally to form a triangle. Press the edges together and crimp with a fork. * Wetting you hands and fork definitely helps.
Repeat with the remaining squares.
Bake for 20 - 23 minutes or until golden brown.
They taste better and get fluffy when reheated in the toaster oven or oven for several minutes before serving.
Calories 315 kcal, Protein 21.7 g, Total Fats 23.1 g, Total Carbohydrates 5.6 g, Dietary Fiber 2.1 g, Sugar 1.7 g
This blog contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog.